Caramelized Parsnip and Kale Salad

01 Feb 2016
Caramelized Parsnip and Kale Salad

This is one of my absolute favorite winter salads. It’s great as a light and delicious meal. Serves 4 as a side or 2 as a main.


  • 3 medium parsnips, cut into sticks/battons
  • Half a bag of cavolo nero or Red Russian Kale, or a mix of leaves from a stir fry pack
  • 1 apple, cut into small cubes (or pomegranate seeds if you fancy)
  • 1/4 cup toasted nuts - almond, hazelnut or walnut
  • 2 Tbsp olive oil
  • 1 garlic clove crushed
  • 1 Tbsp maple syrup, honey or agave

For the dressing

  • 2 Tbsp olive oil
  • 1 Tbsp maple syrup/honey/agave
  • 2 tsp cider vinegar
  • juice of half a lemon
  • pinch of ground cinnamon (optional)
  • salt and pepper


Heat the oven to 180 degrees C. Put the parsnips on a baking tray, add the olive oil and maple/honey or agave and coat well. Roast in the oven for about 35 mins, until browned and a bit crunchy, turning them about halfway through to ensure they cook evenly.

Meanwhile make the dressing by whisking together the oil, maple syrup/honey, lemon, vinegar, crushed garlic and salt, pepper and cinnamon to taste.

Prepare the kale by removing the stems and ribs and chopping into bite-sized pieces. Toss in the vinaigrette and leave to sit - the vinegar and citrus will soften the kale.

Once the parsnips are roasted, arrange on top of the kale, sprinkle the apple of pomegranate seeds and toasted nuts on top and serve.

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